Preparation

To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.

Preheat the oven to 375°F.

To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.

Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.

To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.

To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.

SELECT LATEST REVIEWS

Thought this was good and so did my husband. Next time I would let the sugar melt on its own and just swirl the pan for the caramel. Stirring with a fork did not work for me. Enjoyed the gingersnap crust and will say this recipe filled 8 of my 6 oz ramekins. I decreased the sugar by half in the flan recipe.

BCO8 from Pittsburgh, PA / 10.18.13

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I make this recipe every Christmas to bring to my cuban friend's annual pig roast. I get nothing but rave reviews from both seasoned flan connesiuers to first timers! The pumpkin and gingersnaps realy give it a taste of the season.

meeghina / 12.24.08

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This was just OK. My husband who always loves to eat dessert thought it was too sweet.

A Cook from midwest / 11.26.06

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Awesome. This is my favorite flan recipe. I use anout 3/4 of a can of pumpkin and add a little bit of vanilla. The gingersnap crust adds texture and a wonderful spicy flavor.

A Cook from Miami, Florida / 12.31.05

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I followed the recepie carefuly and did not achieve a smooth flan surface. Taste was good.

A Cook / 12.26.04

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Didn't have gingersnaps so left off that bit and was still a huge hit - every bit gone.

A Cook / 12.07.04

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Delicious, however 1 pound of gingersnaps made too much crust. There was enough crust to make at least 2, maybe 3 flans. I made it again today, with 1/3 the crust recipe.

A Cook from Phoenix, AZ / 12.24.03

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A great hit! Found that there was enough filling/crust left over after 6 ramekins to make a loaf-pan worth.

John from Houston, TX / 10.24.03

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The gingersnap crust and pumpkin lent a unique touch to traditional Spanish flan that I so love. I used canned pumpkin and 2%milk. This is a wonderful recipe!

A Cook from Birmingham, AL / 08.22.03

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YUMMY! I lightened this up by using lowfat condensed milk, fat free evaporated milk and 4 eggs and 4 egg whites. I didn't make the crust, and it was very good even so. I used canned pumkin. It was very yummy, everyone raved!